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Caramel

Name:Caramel
CAS:8028-89-5
Density:1.35 g/cm3
Boiling Point:312.0±42.0 °C
Boiling Point: N/A
Flash Point:149.2±20.7 °C
  • Detailed Description

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Property
  It is a reddish-brown or blackish-brown mixture made by dehydration, decomposition and polymerisation of sugar substances at high temperatures, and is a more widely used semi-natural food colouring agent.

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Application
  Widely used in soy sauce, vinegar, cooking wine, pickled products, candy, medicine, drinks and so on.

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Application scenario
 

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Chemical industry Pharmaceutical industry

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Packing and shipping
 

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